Reviewed: Nov. 5, 2009

Simple and elegant! Excellant taste and presentation. The texture of the asparagus was perfect! Will definately make again, and I am not a big asparagus fan!

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Kelly

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Reviewed: Oct. 22, 2009

Very tasty! I skipped adding the vinegar at the end because there was still enough vinegar flavor for me after roasting. The shallots got all carmelized in the pan and were a delicious topping after scraping them up out of the pan.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Sep. 21, 2009

In-credible. Nothing like roasted vegetables, especially asparagus. I ate mine, then ate the kids'. They didn't like it but I DON'T CARE. All mine!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 16, 2009

A+ rated Asparagus

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Pops

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

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Reviewed: Jul. 4, 2009

I used balsamic vinegar by mistake, it was great.

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fenton2001

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Reviewed: May 14, 2009

I do this recipe a little different. I use Basalmic vinegar instead of red wine ( i used what i had) I also added basil, chopped onion and garlic and garlic salt. Towards the end of cooking I put a small amount of melted butter over the top to brown up alittle. Delicious!

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asironen

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Reviewed: Apr. 5, 2009

I have always done my asparagus stove top or grilled and this was really nice.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Feb. 18, 2009

These were delicious! I did add some minced garlic, seasoned salt and a drizzle of balsamic vinegar. The roasting really carmelizes the shallots, and makes these asparagus spears tender and delicious. This went very well with our ham and potatoes on Easter. Highly recommend this recipe!

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cjscott

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 17, 2009

i didn't care for the red wine vinegar.

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TRISH85

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Reviewed: Feb. 15, 2009

I was looking for a roasted asparagus recipe and decided to try this one. I followed the recipe except for adding some minced garlic. It turned out very good and was finished by all at dinner. Thank you.

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Pam

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Reviewed: Feb. 14, 2009

Simple and Delicious we made this for our Valentines Dinner. I added garlic cloves because we are stuck in a garlic rut. YUMMY!

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Kat

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Reviewed: Jan. 8, 2009

This is a good recipe - and tasted great with barbeque chicken thighs and small red potatoes. I made the recipe as directed - and agree with other reviewers that the time for cooking is way too long (might depend on the diameter of the asparagus). Generally I find 8 to 10 minutes roasting time to be adequate for most asparagus at the temperature indicated - this was no exception.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jun. 26, 2008

This recipe is quite good. I have also tried omitting the vinegar and adding smashed garlic cloves which turns out very well.

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Sweet Suzie

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 3, 2008

This was really great, I never had asparagus like this before. It had a very unique flavor.

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Sweets in the nude

Living In: Santa Cruz, California, USA

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Reviewed: Mar. 15, 2008

This recipe was very easy and delicious! My family loved it and many requested the recipe. The first time I made it, the cooking length of time may have been too long. It became soggy but the flavor really soaked in the asparagus. Luckily, my boyfriend prefers the asparagus soggy. If you prefer a crunchier side of the asparagus, I would cook it a few minutes less. The second time I cooked it, I tried to sautee it on the stove. It was crunchier but the red-wine vinegar didn't really soak it on. I added a few more drizzle when I turned off the fire. It was delicious! Highly recommend this recipe if you like easy and big on flavor asparagus!

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Marisol, SD

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 25, 2008

I followed this recipe to a T and was very happy with it. I had never roasted asparagus and it was delicious. I almost forgot the final splash of vinegar - and I'm glad I didn't because I think it added something. The shallots were awesome.

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bpilko

Cooking Level: Beginning

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Reviewed: Oct. 13, 2007

I really like this recipe, but I leave off the last splash of vinegar. I also find that the asparagus is done after about 14 minutes in the oven.

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sarasai

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 8, 2007

This was wonderful! I will be making this over and over.

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asmith212

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Reviewed: May 14, 2007

Great recipe. Make sure you use fresh asparagus, not canned or frozen. If you use canned, you really haven't made this recipe, so don't complain when it doesn't turn out and then give it a poor rating. It's not the recipe's fault if you don't follow directions. There is a huge difference between the canned and fresh asparagus or canned and fresh anything, actually. Too bland? Spice it up a bit. This recipe can be made to your spice tolerance.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Mar. 16, 2007

I made the mistake of using canned asparagus. It was awful. The canned asparagus was soggy and gooey--very disgusting. I liked the flavor mixture though, so I'll probably try this again with fresh asparagus, but never again with canned.

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